Thursday, February 22, 2018

Trout Prep


Stocker rainbow fillets plenty.  If you don't like cutting down and around the curve of the rib cage, cut right through it.  And then lay the splayed/connected fillets out and cut underneath the rib cage to remove.  Either way pretty easy.  There are some floating/pin bones in these fillets but they are so fine, we just eat them and to be honest no one really notices.  Step one: coat in olive oil and then sprinkle with salt and pepper.  Step two: bake for about ten minutes.

The sauce poured over the fillets is butter, lemon juice and capers (4:1:1 ratio).  This is a very big hit in our home.  Simple, elegant, high protein and outstanding taste.

2 Comments:

Blogger winonaflyfactory said...

I am all over this. I just need it to be April. Good thoughts re:bone removal and the simple caper sauce. It's not quite 8am and if this was presented to me I would probably forego my coffee and enjoy.

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